Recipe ideas

MUSTARD-AGAVE COUNTRY POTATOES WITH PLUM KETCHUP

Preparation

For the ketchup wash plums thoroughly, halve and stone, dice the pulp roughly. Peel shallots and garlic clove and chop very finely, then fry in some sunflower oil until transparent. Add plums and brown sugar and let it caramelize for a short time while stirring, then stir in apple vinegar, soy sauce, sweet mustard as well as condiments: juniper berries, whole black peppercorns, pimento, mustard seeds, a stem of fresh rosemary as well as a slice of lemon together with the zest. Cook all ingredients while regularly stirring at low heat for 30 min. into a juicy mush. Remove the lemon and strain the hot mass through a kitchen sieve (thereby you can press the vegetable pieces to the extent possible through the sieve) and boil up the strained ketchup again for 3 min. in the pot. Taste the ketchup with salt, maybe chili and Liquid Smoke. Fill the ketchup instantly in preserving jars or bottles, close airtight and let it cool down in the glass, then store in the refrigerator.

Wash potatoes and cut together with the peel in wedges. For the marinade mix sweet mustard, olive oil and agave syrup. Press garlic clove through the garlic press and stir it in. Season with very finely chopped, fresh rosemary, freshly ground pepper and salt. Mix the potato wedges thoroughly with the marinade and spread on a with baking paper covered tray, sprinkle with mustard seeds and bake at 190° in the pre-heated oven for ca. 30-40 min. golden brown and crispy.